Chicken and Vegetable Casseroles

Ingredients-Filling

• 1 16 oz bag of frozen mixed vegetables (mine included carrots, corn, peas, and beans)
• 2 cans Cream of Chicken condensed soup
• 4 cooked and cubed chicken breast

Ingredients-Topping

• 1 cup uncooked cornmeal
• 1/2 cup uncooked whole wheat hot natural cereal (like Cream of Wheat® which is Enriched Farina)
• 1 cup fat-free sour cream
• 1/2 cup unsweetened applesauce
• 1 t baking powder
• 1/2 t table salt
• 1/3 cup Sucralose
• 2 t olive oil
• 2 large eggs
• 1/2 cup fat-free skim milk

Directions

1. Preheat oven to 400°
2. Steam (or cook to your choice) vegetables
3. Combine soup and vegetables in baking dish
4. Add chicken on top
5. Bake at 400° for 20 minutes
6. Mix all topping ingredients together and set aside
7. After 20 minutes of baking, remove chicken/vegetable mix and add topping to cover
8. Return to oven and continue to bake at 400° for 45 minutes
9. Remove from oven to cool a litte, then serve

Optional

Use any vegetables that suit you. Be sure to have the chicken/vegetable mix very hot before you top it with the cornbread mix.